Handbook of Food Processing (Ασφάλεια και ποιότητα τροφίμων - έκδοση στα αγγλικά)

Handbook of Food Processing
Food Safety, Quality, and Manufacturing Processes

Συγγραφέας: Theodoros Varzakas, Constantina Tzia
ISBN: 9781498721776
Σελίδες: 679
Σχήμα: 18 Χ 25
Εξώφυλλο: Σκληρό
Έτος έκδοσης: 2015


Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing relevant food safety and quality issues. The inclusion of case studies and problem calculations in most chapters differentiates this book from other books on food processing and engineering.

Highlights:

· Handling and management of raw materials of foods

· Sensory evaluation of foods

· Hygiene and food sanitation

· Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety–traceability

· Food waste management case studies from the food industry along with life cycle analysis

The book explores food manufacturing from dairy, bakery and confectionery, fruits and vegetables, and nonalcoholic and alcoholic beverages to chocolate, oils and fats, meat, poultry, seafood, snacks, and functional foods with a case study on nutraceuticals. It presents an analysis of flavor production, highlighting the characterization of aroma compounds, the description of aroma compounds found in vegetables and fruits, and the reactions that thermally generate aroma in foods.

It also examines food quality and safety requirements throughout, including raw materials handling, sensory evaluation of foods, hygiene and food sanitation, ISO22000, HACCP, and food waste management. The book helps you keep up with diverse consumer demands and rapidly developing markets.

Table of Contents

Raw Materials of Foods: Handling and Management
Constantina Tzia, Panagiotis Sfakianakis, and Virginia Giannou
Sensory Evaluation of Foods
Constantina Tzia, Virginia Giannou, Stella Lignou, and Dimitra Lebesi
Hygiene and Food Sanitation
Theodoros Varzakas
ISO 22000, HACCP and Other Management Tools for Implementation of Food Safety-Traceability Case Studies
Theodoros Varzakas
Food Waste Management
Theodoros Varzakas
Dairy Products Technology
Panagiotis Sfakianakis, Barbaros Özer, Theodoros Varzakas, and Constantina Tzia
Bakery Technology
Virginia Giannou, Dimitra Lebesi, Theodoros Varzakas, and Constantina Tzia
Minimally Proceßed (Fresh-Cut) Fruits and Vegetables: Production, Quality, and Safety
E. Manolopoulou and Theodoros Varzakas
Nonalcoholic Beverages
Theodoros Varzakas and Xenophon Stampelos
Alcoholic Beverages
Tsakiris Argyrios and Papakonstantinou Spyros
Chocolate Manufacturing
Theodoros Varzakas
Fats and Oils Proceßing Technology
Constantina Tzia, Virginia Giannou, Vasiliki Polychniatou, and Sofia Chanioti
Meat and Meat Products: Processing, Quality, and Safety
Theodoros Varzakas
Poultry Manufacturing Technologies
Theodoros Varzakas and Vivian Feddern
Seafood Technology: The Case Study of the Seafood Industry in the Russian Federation
Theodoros Varzakas, Elena A. Smirnova, and Olga V. Koroleva
Snack Foods
Constantina Tzia, Virginia Giannou, and Theodoros Varzakas
Functional Foods
Kleopatra Tsatsaragkou, Paraskevi Paximada, Stylliani Protonotariou, and Ioanna Mandala
Functional Foods Case Study: The Incorporation of Omega-3 Fatty Acids and Phytosterol Esters into Filo Products
Theodoros Varzakas
Flavor Production
Stella Lignou and Jane K. Parker